• Serves 6 (1 serving = 1 1/4 cups macaroni and cheese)
  • 1/2 lb. cooked elbow macaroni (about 7 cups)
  • 2 1/2 cups 2 % milk
  • 1/4 cup flour
  • 2 teaspoons mustard powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon cayenne pepper, divided
  • Dr. Praeger’s Sweet Potato Hash Browns, defrosted, uncooked and crumbled
  • 6 oz. (1 1/2 cups) grated cheddar cheese
  • 3 oz. (3/4 cup) grated Swiss or Gruyere cheese
  • 1 cup whole-grain bread crumbs
  • 2 tablespoons olive oil
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  1. Spray a 9-inch glass baking dish with cooking spray and set aside.
  2. Preheat oven to 350°F.
  3. Combine milk, flour, mustard powder, half of cayenne pepper and half of salt in a 4-quart saucepan and whisk until flour is dissolved.
  4. Bring to a boil then reduce heat to a simmer and whisk, stirring, until mixture thickens, about 5 minutes.
  5. Add Dr. Praeger’s Sweet Potato Hash Browns to mixture and whisk until smooth. Add cheese and stir until melted and mixture has thickened, 1 to 2 minutes.
  6. Add pasta to cheese mixture and stir to combine; put into reserved baking dish.
  7. Combine bread crumbs, olive oil, and remaining salt and cayenne pepper; sprinkle mixture evenly over pasta.
  8. Bake until bread crumbs are browned and pasta is bubbling, 45 to 50 minutes.